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Brined Turkey
Makes Serves 22. Photo by Kraft


  1. Cook 1 L water, sugar, salt, vinegar and pepper in saucepan on medium heat 10 min. or until sugar and salt are dissolved, stirring occasionally. Pour into plastic container large enough to hold brining liquid and turkey. Add remaining water. Cool completely.

  2. Remove and discard neck and giblets from turkey cavities. Rinse turkey; drain well.
  3. Add turkey to brining liquid; cover. Refrigerate at least 10 hours or up to 24 hours. Remove turkey from liquid; rinse well with cold water. Pat dry with paper towels. Cook as desired.


When choosing the container used to brine the turkey, be sure to select one that will fit in your refrigerator. The turkey needs to be completely submerged in the brining liquid. If turkey is not covered, prepare enough additional brining liquid to completely cover turkey. Another brining method is to brine the turkey in an oven-roasting bag or large brining bag. Place turkey and brining liquid in bag; close bag tightly. Place in 16-qt. stockpot or container. Brine in refrigerator, occasionally turning bag to ensure even brining.

  • 10 L water, divided
  • 1 cup (250 mL)┬ásugar
  • 1 cup (250 mL) salt, kosher or table salt without iodine
  • 1/2 cup (125 mL) cider vinegar
  • 1 Tbsp. (15 mL) coarse ground black pepper
  • 1 frozen whole turkey (14 lb./6.3 kg), thawed